Crock Pot Asian Mushrooms & Brown Rice Soup

Here is another healthy soup using leftover cooked rice and some mushrooms in the refrigerator that are starting to go bad. The crock pot is being used for easy cooking and cleanup afterwards, especially for the busy working mom who likes to have a healthy dinner for her family. Simply place all the ingredients in the crock pot and forget it. This soup will be ready to serve in just a few hours.

Ingredients:
6 cups chicken broth
1 chicken breast, shredded
2 tsp fresh ginger, chopped
3 garlic cloves, minced
1 cup cooked brown rice or white rice
3 cups total of assorted fresh mushrooms, such as oyster. button, portabella, enoki, etc, sliced
1/2 cup whiter onions, sliced
Season with the following:
1 tsp salt
¼ tsp pepper,
1 tsp sugar
1 tsp mushroom seasoning
1 tsp fish sauce

Garnish with chopped green onions and cilantro

Directions:
Heat 2 tbs peanut oil in a skillet.  Stir in chicken and cook until the chicken is no longer pink. Add ginger, onions, and garlic and cook until fragrant.

 Pour this mixture into the crock pot with the rest of the ingredients, except the garnish. Cover and turn to low for 7 to 8 hours or turn to high from 3 to 5 hours.

 Adjust the seasoning again before serving. Ladle soup into a serving bowl and garnish with green onions and cilantro.

Note: cooking the chicken in oil with ginger and garlic is the step to flavor the broth more. This can be done the night before or omitted if no time is available.